Our month of soup wouldn’t be complete without the classic hit: chicken noodle. So, today, we’re sharing this tortellini version (infused with a chunk of Parmigiano-Reggiano rind) from Ivy Manning’s Easy Soups from Scratch. Here’s how to make it…

A specialty of the Emilia-Romagna region of Italy, this soup is the definition of simplicity — tortellini bobbing in a rich broth infused with a Parmigiano-Reggiano cheese rind. It’s elegant enough for a special occasion, but it’s easy enough to throw together on a hectic weeknight when you need a bowl of comfort. I doctor up the traditional pasta-broth equation a bit by adding shredded chicken breast and a handful of whatever vegetables are in season. In winter that means Lacinato kale ribbons and carrot coins, and in autumn I’ll use sliced wild mushrooms. Come spring, I’ll throw in fresh shelled peas or asparagus tips, and in summer, I’ll float a few halved heirloom cherry tomatoes and basil leaves in the broth.

In a large soup pot, combine the chicken broth, chicken breasts, cheese rind and bay leaf. Bring to a very gentle simmer over medium-low heat; do not boil or the chicken will become dry. Reduce the heat to low and cook, uncovered, until an instant-read thermometer reaches 165F when inserted into the thickest part of the chicken breast, or the meat is no longer pink in the thickest part, about 20 minutes. Transfer the chicken to a cutting board, shred or chop the meat, and set aside.

Increase the heat to medium-high and add the tortellini and vegetables. Simmer gently, uncovered, until the pasta is tender and the vegetables are done to your liking, about 8 minutes. Discard the cheese rind and bay leaf. Return the chicken to the pot, cook for 1 minute to reheat the chicken, and season with salt and pepper.

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This could be a good soup but it’snt italian and for sure not from Emilia Romagna. We have meat broth with tortellini and nothing else. You will never see a vegetables floating in a tortellini broth here.

Parm rind isn’t a staple in my house, however, I’ll add a tablespoon of tomato paste, or a big splash of soy sauce to kick up the umami. It will make your soup a deeper color, and it won’t be as crystal clear as plain broth.

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